Apple and Pumpkin Soup with Roasted Almonds

5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 42 kcal



  • 250 g Belle de Boskoop Apples
  • 10 g Fresh turmeric
  • 50 g Fresh ginger
  • 1 Tablespoon (level) Curry Garam Masala
  • 2 Teaspoon (level) Salt
  • 1 tablespoon Raw cane sugar
  • 1 Can Coconut milk
  • Flaked almonds
  • Raw cane sugar


  • Cut turmeric, ginger and 3 shallots into small pieces (I forgot about the ingredients), sauté them with a little butter, season with curry and then add the finely chopped pumpkin (with skin). Gradually add water, but shouldn't be too much, bring to a boil, add salt.
  • Quarter the apple with the skin, remove the core and cut into small pieces, add to the soup. Now add the coconut milk and add sugar to taste. Let everything simmer until soft.
  • Mix the soup and season again. As a garnish, roast the almond flakes without fat in a coated pan, add a little raw cane sugar.


Serving: 100gCalories: 42kcalCarbohydrates: 8.4gProtein: 1.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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